With a blend of citrusy blueberry and rich cream cheese flavors, our Martha White? Blueberry Cheesecake Flavored Muffin Mix works just as well for Sunday mornin brunch as for an after-supper treat. Active Ingredients: Enriched Bleached Flour (Wheat Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Sugar, Artificial Blueberry Bits (Dextrose, Palm Oil, Pregelatinized Yellow Corn Flour, Citric Acid, Artificial Flavor, Blue 2 Lake, Red 40 Lake), Cream Cheese Blend (Corn Syrup Solids, Corn Starch, Sunflower Oil, Nonfat Milk, Dried Sour Cream [cream, Nonfat Milk, Cultures], Dried Cream Cheese [pasteurized Cream and Milk, Cheese Culture, Carob Bean Gum, Salt], Whey, Contains 2% or Less of: Cultured Nonfat Milk, Cellulose Gum, Sodium Caseinate, Malic Acid, Mono and Diglycerides, Sodium Phosphate, Natural Flavor, Artificial Flavor, Soy Lecithin, Lactic Acid, Citric Acid), Dextrose, Canola Oil, Contains 2% or Less of: Leavening (Baking Soda, Sodium Aluminum Phosphate), Modified Corn Starch, Calcium Carbonate, Propylene Glycol Esters of Fatty Acids, Mono and Diglycerides, Salt, Corn Starch, Sodium Stearoyl Lactylate, Natural and Artificial Flavors, Butter (Cream, Lactic Acid), Calcium Sulfate, Niacin, Iron, Vitamin B6 Hydrochloride, BHT and Citric Acid (Antioxidants), Riboflavin, Thiamin Mononitrate, Vitamin B12. Suggested Use: You will need: 1/2 cup milk 1. Heat oven to 400F. Lightly spray medium muffin cups with no-stick cooking spray or line with paper baking cups. 2. Combine muffin mix and milk in small mixing bowl, stir just until moistened. Fill muffin cups about 2/3 full. 3. Bake at 400F for 14 to 16 minutes or until golden brown and toothpick inserted in center comes out clean. Cool 2 to 3 minutes in pan. We recommend using Crisco No-Stick Cooking Spray. UPC: 013300000311 Weight: 0.82 lbs